PinterMess Microwave Mug Cake…

If you ask me, who ever came up with the idea to combine chocolate and caramel should be worshiped by all and should have his or her face featured on the dollar bill. That’s how much I absolutely love these two ingredients together.

But I should have known better! Whenever I get this excited about a project or recipe, it usually ends up going horribly wrong and that’s exactly what happened. This recipe was a PinterMess, and here’s why…

Combine all ingredients except the caramels into a small bowl and mix well. Pour the batter into a coffee mug. Unwrap caramels and drop one into the middle of the mug. Drop in the second caramel after first has sunk into batter.

Yes, it looks like a science experiment. That should have been my first clue.

Microwave for 1 minute and 30 seconds and cross your fingers that it turns out better than mine did.

At this point my cake didn’t look the prettiest, but I was still hopeful. But when I dug into my cake, I found a huge problem. While the top part of my cake was cooked, the bottom half was still completely raw. PLUS, my caramels weren’t even melted!

The original recipe said to microwave the cake an extra 30 seconds if the batter isn’t completely cooked. But I highly doubt that an extra 30 seconds would have cooked my cake to perfection. By the time I would have cooked the cake enough to finish the bottom, the top half would have been way overcooked. Regardless, the cake that was cooked wasn’t even that fantastic! It wasn’t very moist and was sort of dense. I’m calling this one a PinterMess.